Zucchini Noodle Mackerel Carbonara

Ingredients

• 4 medium zucchini, spiralized into noodles
• 1 teaspoon salt, for drawing out zucchini moisture
• 2 tablespoons olive oil
• 8 ounces smoked mackerel fillets, skin removed and flaked
• 3 cloves garlic, minced
• 3 large eggs
• 1 cup finely grated Parmesan cheese
• 1/2 teaspoon black pepper, freshly cracked
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1 lemon, zested

Method

1. 1

   Place the spiralized zucchini noodles in a colander, toss with salt, and let drain for 15 minutes to release excess moisture.

   15:00 · Drain zucchini
2. 2

   Pat the zucchini noodles dry thoroughly with paper towels or a clean kitchen towel.

3. 3

   In a bowl, whisk together the eggs, Parmesan cheese, and black pepper until smooth; set aside.

4. 4

   Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Add the flaked smoked mackerel to the skillet and warm through, stirring gently, about 2 minutes.

   2:00 · Warm mackerel
6. 6

   Add the zucchini noodles to the skillet and toss with the mackerel and garlic, cooking just until the noodles begin to soften, about 2 minutes.

   2:00 · Cook zucchini noodles
7. 7

   Remove the skillet from the heat and quickly pour in the egg and Parmesan mixture, tossing continuously with tongs so the residual heat creates a creamy sauce without scrambling the eggs.

8. 8

   Sprinkle in the red pepper flakes and toss once more to distribute evenly.

9. 9

   Divide among plates and top with chopped parsley and lemon zest before serving immediately.